Breadmaking improving quality

Breadmaking

© Woodhead Publishing Limited, 2012


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© Woodhead Publishing Limited, 2012


Woodhead Publishing Series in Food Science, Technology and Nutrition:

Number 229

Breadmaking
Improving quality
Second edition
Edited by
Stanley P. Cauvain

© Woodhead Publishing Limited, 2012


Published by Woodhead Publishing Limited,
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First published 2012, Woodhead Publishing Limited
© Woodhead Publishing Limited, 2012
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Contents

Contributor contact details ..........................................................................
Woodhead Publishing Series in Food Science, Technology
and Nutrition ................................................................................................

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1 Introduction to breadmaking ..............................................................
S. Cauvain, BakeTran, UK
1.1
Introduction.................................................................................
1.2
Wheat and its special properties .................................................
1.3
Converting wheat to flour ...........................................................
1.4
Food safety and nutrition ............................................................
1.5
Making bread ..............................................................................
1.6
Functional ingredients ................................................................
1.7
Bread in the future ......................................................................
1.8
References...................................................................................

1

2 Breadmaking: an overview .................................................................
S. Cauvain, BakeTran, UK
2.1
Introduction.................................................................................
2.2

Bread dough development ..........................................................
2.3
Breadmaking processes ..............................................................
2.4
What determines bread quality? .................................................
2.5
Dough mixing and processing ....................................................
2.6
Cell creation during mixing ........................................................
2.7
Dough processing .......................................................................
2.8
Gas bubble control during dough processing .............................
2.9
Proving and baking .....................................................................
2.10 Future trends ...............................................................................
2.11 Sources of further information and advice .................................
2.12 References...................................................................................

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Part I Wheat and flour quality...............................................................

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3 The chemistry and biochemistry of wheat .........................................
H. J. Cornell, RMIT University, Australia
3.1
The structure and composition of the wheat kernel ....................
3.2
Wheat carbohydrates ..................................................................

3.3
Wheat proteins ............................................................................
3.4
Wheat lipids ................................................................................
3.5
Wheat enzymes and their roles ...................................................
3.6
Pigments and their structures ......................................................
3.7
Recent developments in wheat utilisation ..................................
3.8
Future trends ...............................................................................
3.9
Sources of further information and advice .................................
3.10 References...................................................................................

35

4 Techniques for analysing wheat proteins ...........................................
A. M. Gil, University of Aveiro, Portugal
4.1
Introduction.................................................................................
4.2
Separation methods .....................................................................
4.3
Analysing molecular properties ..................................................
4.4
Rheological measurements .........................................................
4.5
Infrared spectroscopy..................................................................

4.6
NMR spectroscopy .....................................................................
4.7
Electron spin resonance spectroscopy ........................................
4.8
Future trends ...............................................................................
4.9
Acknowledgements.....................................................................
4.10 References...................................................................................

77

5 Wheat proteins and bread quality ......................................................
E. N. Clare Mills, N. Wellner, L. A. Salt, J. Robertson and
J. A. Jenkins, Institute of Food Research, UK
5.1
Introduction: cereal protein classification ...................................
5.2
Cereal proteins and breadmaking quality ...................................
5.3
Prolamin structure and bread quality ..........................................
5.4
Soluble proteins, xylanase inhibitors and bread quality .............
5.5
Detergent-solubilised proteins and bread quality .......................
5.6
Genomics and the wheat grain proteome....................................
5.7
Conclusion and future trends ......................................................
5.8

Acknowledgements.....................................................................
5.9
References...................................................................................

100

6 Wheat starch structure and bread quality.........................................
A.-C. Eliasson, Lund University, Sweden
6.1
Introduction: the importance of starch structure to
bread quality ...............................................................................

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6.2
6.3
6.4
6.5
6.6
6.7

Starch properties and baking performance .................................

Physico-chemical properties of starch in relation to
the baking process.......................................................................
Starch structure and chemical composition ................................
Future trends ...............................................................................
Sources of further information and advice .................................
References...................................................................................

7 Assessing grain quality ........................................................................
C. W. Wrigley, Wrigley Consulting, Sydney, Australia and
I. L. Batey, Sunset Consulting, Sydney, Australia
7.1
Introduction.................................................................................
7.2
The importance of quality assessment at harvest .......................
7.3
The grain chain ...........................................................................
7.4
Analysis during breeding to achieve quality targets ...................
7.5
Analysis on-farm to achieve quality targets ...............................
7.6
Sampling aims and methods .......................................................
7.7
Analysis at grain receival to achieve quality targets...................
7.8
Analysis during storage and transport to achieve
quality targets..............................................................................
7.9
Analysis in buying and blending to achieve flourquality targets..............................................................................
7.10 Future trends ...............................................................................

7.11 Sources of further information and advice .................................
7.12 References...................................................................................
8 Milling and flour quality .....................................................................
G. M. Campbell, C. Webb and G. W. Owens, Satake Centre for
Grain Process Engineering, University of Manchester, UK
and M. G. Scanlon, University of Manitoba, Canada
8.1
Introduction.................................................................................
8.2
Flour milling ...............................................................................
8.3
Recent developments in flour milling .........................................
8.4
Flour milling and flour quality ....................................................
8.5
Milling research ..........................................................................
8.6
The future of flour milling ..........................................................
8.7
Conclusion ..................................................................................
8.8
Acknowledgements.....................................................................
8.9
References...................................................................................
9 Wheat breeding and quality evaluation in the US ............................
M. Tilley and Y. R. Chen, Center for Grain and Animal Health
Research, USA and R. A. Miller, Kansas State University, USA
9.1
Introduction.................................................................................
9.2

Wheat classification ....................................................................

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9.3
9.4
9.5
9.6

Selection of wheat varieties with desired characteristics ...........
Future trends ...............................................................................
Sources of further information and advice .................................
References...................................................................................

10 Improving wheat protein quality for breadmaking: the role
of biotechnology ...................................................................................
P. R. Shewry and H. D. Jones, Rothamsted Research, UK
10.1 Introduction.................................................................................
10.2 Wheat gluten proteins and dough strength .................................
10.3 High molecular weight (HMW) subunits and bread quality ......
10.4 The genetic transformation of wheat ..........................................

10.5 Manipulating HMW subunit composition and dough
properties ....................................................................................
10.6 Prospects for using genetic modification (GM) to
improve wheat processing quality ..............................................
10.7 Sources of further information and advice .................................
10.8 Acknowledgements.....................................................................
10.9 References...................................................................................

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11 Novel approaches to modifying wheat flour processing
characteristics and health attributes: from genetics to
food technology.....................................................................................
S. Islam, W. Ma, G. Yan, F. Bekes and R. Appels, CSIRO Plant
Industry, Australia
11.1 Introduction.................................................................................
11.2 Exploiting natural variation in gluten proteins to modify

wheat quality ...............................................................................
11.3 The genetic modification of wheat .............................................
11.4 Use of non-wheat flours to modify bread quality attributes .......
11.5 Modifications to reduce wheat allergy and intolerance ..............
11.6 Conclusions.................................................................................
11.7 References...................................................................................

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Part II

Dough development and particular bread ingredients ...........

297

12 Bread aeration and dough rheology: an introduction ......................
G. M. Campbell and P. J. Martin, Satake Centre for Grain
Process Engineering, University of Manchester, UK
12.1 Introduction: the appeal of raised bread and the unique
rheology of wheat flour doughs ..................................................
12.2 The history of bread aeration studies ..........................................
12.3 The history of dough rheology studies .......................................
12.4 Methods for studying bread aeration and dough rheology .........

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12.5
12.6
12.7
12.8
12.9
12.10

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Breadmaking – a series of aeration/rheology interactions ..........
The future of bread aeration and rheology research ...................
Conclusions.................................................................................
Acknowledgements.....................................................................
Further reading............................................................................
References...................................................................................

314

325
325
327
328
329

13 The molecular basis of bread dough rheology...................................
P. S. Belton, University of East Anglia, UK
13.1 Introduction.................................................................................
13.2 Factors affecting dough rheology ...............................................
13.3 Polymer networks in doughs ......................................................
13.4 The molecular mechanism of energy storage in dough ..............
13.5 How much dough rheology can we explain? ..............................
13.6 Future trends ...............................................................................
13.7 Sources of further information and advice .................................
13.8 References...................................................................................

337

14 The role of water in dough formation and bread quality .................
A. Schiraldi and D. Fessas, University of Milan, Italy
14.1 Introduction.................................................................................
14.2 Dough as a dispersed system ......................................................
14.3 Water displacements and time-dependent properties of
the dough ....................................................................................
14.4 Future trends ...............................................................................
14.5 Sources of further information and advice .................................
14.6 References...................................................................................
15 Foam formation in dough and bread quality ....................................
P. Wilde, Institute of Food Research, Norwich, UK

15.1 Introduction.................................................................................
15.2 Principles of foam formation and stability .................................
15.3 Surface-active dough components ..............................................
15.4 The role of the aqueous phase of dough .....................................
15.5 Analytical techniques..................................................................
15.6 Future trends ...............................................................................
15.7 Sources of further information and advice .................................
15.8 References...................................................................................
16 Controlling bread dough development ..............................................
S. Millar and G. Tucker, Campden BRI, UK
16.1 Introduction.................................................................................
16.2 Dough rheology during mixing ..................................................
16.3 Dough development ....................................................................
16.4 Oxidising and reducing agents....................................................

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16.5
16.6
16.7
16.8
16.9
16.10
16.11

The effects of mixer type ............................................................

The Radical Bread Process .........................................................
Controlling dough development .................................................
Emerging methods for controlling dough development .............
Future trends ...............................................................................
Sources of further information and advice .................................
References...................................................................................

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411
414
419
424
425
426

17 Molecular mobility in dough and bread quality ...............................
Y. H. Roos, University College Cork, Ireland
17.1 Introduction.................................................................................
17.2 Molecular mobility in dough ......................................................
17.3 Dough properties in baking ........................................................
17.4 Controlling molecular mobility to improve bread quality ..........
17.5 Future trends ...............................................................................
17.6 Sources of further information and advice .................................
17.7 References...................................................................................

430

18 The use of redox agents in breadmaking ...........................................
H. Wieser, German Research Centre of Food Chemistry, Germany
18.1 Introduction.................................................................................

18.2 The redox state in flour ...............................................................
18.3 Redox reactions during processing .............................................
18.4 Redox agents: oxidants and reductants .......................................
18.5 Future trends ...............................................................................
18.6 Sources of further information and advice .................................
18.7 References...................................................................................

447

19 Applications of enzymes in breadmaking ..........................................
B. A. Kornbrust, Novozymes Switzerland AG, Switzerland,
T. Forman, Novozymes North America Inc., USA and
I. Matveeva, Novozymes A/S Russia, Russian Federation
19.1 Introduction.................................................................................
19.2 The nature of enzymes ................................................................
19.3 The commercial production of enzymes.....................................
19.4 Genetically modified organism (GMO) ......................................
19.5 Applications in breadmaking ......................................................
19.6 Baking examples .........................................................................
19.7 Future trends ...............................................................................
19.8 Sources of further information and advice .................................
19.9 Acknowledgements.....................................................................
19.10 References...................................................................................

470

20 Water control in breadmaking............................................................
S. P. Cauvain and L. S. Young, BakeTran, UK
20.1 Introduction: water composition and properties .........................

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20.2
20.3
20.4
20.5
20.6
20.7
20.8

Water in breadmaking .................................................................
Dough formation .........................................................................
Proving and baking .....................................................................
Water activity after baking ..........................................................
Future trends ...............................................................................
Sources of further information and advice .................................
References...................................................................................

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505
510
514
518
518
518

Part III

Bread sensory quality, shelf life and safety.............................

521

21 Bread aroma .........................................................................................
C. Prost, P. Poinot, C. Rannou and G. Arvisenet, LUNAM
Université, Oniris, France
21.1 Introduction.................................................................................
21.2 The formation of volatile compounds during breadmaking .......
21.3 Extraction and analysis of bread volatile compounds ................
21.4 Volatile composition of bread .....................................................
21.5 How can bread aroma be improved? ..........................................
21.6 Conclusion ..................................................................................
21.7 Acknowledgements.....................................................................
21.8 References...................................................................................

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523
524
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538
552
555
555
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22 Applications of texture analysis to dough and bread........................
L. S. Young, BakeTran, UK

22.1 Introduction.................................................................................
22.2 Principles and types of instrumental analysis as applied
to dough ......................................................................................
22.3 Principles and types of instrumental analysis as applied
to bread .......................................................................................
22.4 Future trends ...............................................................................
22.5 Sources of further information and advice .................................
22.6 References...................................................................................

562

23 Bread staling .........................................................................................
P. Rayas-Duarte, Oklahoma State University, USA and
S. Mulvaney, Cornell University, USA
23.1 Introduction.................................................................................
23.2 Breadcrumb structure..................................................................
23.3 Bread stability .............................................................................
23.4 Anti-staling agents ......................................................................
23.5 Future trends ...............................................................................
23.6 References...................................................................................

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24 Mould prevention in bread..................................................................
N. Magan, D. Aldred and M. Arroyo, Cranfield University, UK
24.1 Introduction: the problem of moulds in bread ............................
24.2 Current techniques for mould control and their
limitations ...................................................................................
24.3 Developing new methods for mould control ..............................
24.4 Future trends ...............................................................................
24.5 Sources of further information and advice .................................
24.6 References...................................................................................

597
597
599
604
610
611

611

25 Mycotoxin contamination of wheat, flour and bread........................
W. J. de Koe, Life- and Food-Science Consultant, The Netherlands
and G. Juodeikiene, Kaunas University of Technology, Lithuania
25.1 Introduction: mycotoxin contamination of foods .......................
25.2 Some persistent problems associated with the presence
of mycotoxins in the food chain .................................................
25.3 Parent mycotoxins in cereals occurring in bread and
bakery products ...........................................................................
25.4 Legislation ..................................................................................
25.5 Developments in analytical techniques ......................................
25.6 The development of non-invasive and rapid (screening)
techniques ...................................................................................
25.7 Future trends ...............................................................................
25.8 Sources of further information and advice .................................
25.9 References...................................................................................

614

Part IV Particular bread products ........................................................

659

26 Improving the quality of bread made from partially
baked, refrigerated and frozen dough................................................
A. Le-Bail, LUNAM Université, Oniris, France and
D. Gabric, Zagreb University, Croatia
26.1 Introduction.................................................................................
26.2 Frozen part-baked technology ....................................................

26.3 Non-fermented frozen dough technology ...................................
26.4 Pre-fermented frozen dough technology ....................................
26.5 Energy demand for the bake-off technologies ............................
26.6 Conclusions.................................................................................
26.7 References...................................................................................
27 Nutritionally enhanced wheat flours and breads ..............................
C. M. Rosell, Institute of Agrochemistry and Food Technology
(IATA-CSIC), Spain
27.1 Introduction.................................................................................

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27.2
27.3
27.4
27.5
27.6
27.7
27.8
27.9

The nutritional value of wheat ....................................................
The effect of processing on the nutritrional value of wheat .......
Different approaches to increase the nutritional value
of wheat flour ..............................................................................
Nutritional improvement of wheat flours during
breadmaking ...............................................................................
Ingredients for enriching wheat-baked goods.............................
Conclusions.................................................................................
Sources of further information and advice .................................
References...................................................................................

28 Formulating breads for specific dietary requirements .....................
A.-S. Hager, E. Zannini and E. K. Arendt, University College
Cork, Ireland
28.1 Introduction.................................................................................
28.2 Wheat allergy and coeliac disease ..............................................

28.3 Glycaemic index and glyacemic load .........................................
28.4 Bread high in dietary fibre ..........................................................
28.5 Future trends ...............................................................................
28.6 Sources of further information and advice .................................
28.7 References...................................................................................

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29 Improving the quality of high-fibre breads .......................................
K. Hartikainen and K. Katina, VTT, Finland
29.1 Introduction.................................................................................
29.2 Sources of fibre ...........................................................................
29.3 Challenges in high-fibre baking ..................................................
29.4 Improving the quality of fibre-enriched foods ............................

29.5 Future trends ...............................................................................
29.6 References...................................................................................

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30 The quality of breads made with non-wheat flours ..........................
K. G. Duodu and J. R. N. Taylor, University of Pretoria, South Africa
30.1 Introduction.................................................................................
30.2 Non-wheat pan breads ................................................................
30.3 Traditional non-wheat bread products ........................................
30.4 Quality issues ..............................................................................
30.5 Future trends ...............................................................................
30.6 References...................................................................................

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776
778

Index.............................................................................................................

783

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Contributor contact details
(* = main contact)

Editor and chapters 1 and 2

Campus de Santiago
3810–193 Aveiro
Portugal
E-mail:

Stanley P. Cauvain
BakeTran
1 Oakland Close
Freeland
Witney
OX29 8AX
UK

Chapter 5

E-mail:

Chapter 3

Professor H. J. Cornell
School of Applied Sciences
Building 3
RMIT University
124 La Trobe Street
Melbourne, Victoria 3000
Australia
E-mail:

Chapter 4
A. M. Gil
Department of Chemistry
University of Aveiro

E. N. Clare Mills*, N. Wellner,
L. A. Salt, J. Robertson and J. A.
Jenkins
Institute of Food Research
Norwich Research Centre
Colney
Norwich
NR4 7UA
UK
E-mail:

Chapter 6
A.-C. Eliasson
Department of Food Technology,
Engineering and Nutrition
Lund University

P.O. Box 124
S-221 00 Lund
Sweden
E-mail: Ann-Charlotte.Eliasson@food.
lth.se

© Woodhead Publishing Limited, 2012


xvi

Contributor contact details

Chapter 7
C. W. Wrigley*
Wrigley Consulting
Sydney
Australia
E-mail:
I. L. Batey
Sunset Consulting
Sydney
Australia

ARS
Hard Winter Wheat Quality Laboratory
Center for Grain and Animal Health
Research
1515 College Avenue
Manhattan

KS 66502
USA
E-mail:

E-mail:

Chapter 8
G. M. Campbell, C. Webb and
G. W. Owens
Satake Centre for Grain Process
Engineering
School of Chemical Engineering
and Analytical Science
University of Manchester
Oxford Road
Manchester
M13 9PL
UK
E-mail: grant.campbell@manchester.
ac.uk
M. G. Scanlon*
Department of Food Science
University of Manitoba
Winnipeg
Manitoba
R3T 2N2
Canada
E-mail:

R. A. Miller

Wheat Quality Laboratory
Department of Grain Science and
Industry
Kansas State University
Manhattan
KS
USA

Chapter 10
P. R. Shewry* and H. D. Jones
Rothamsted Research
Harpenden
AL5 2JQ
UK
E-mail: peter.shewry@rothamsted.
ac.uk;

Chapter 11
S. Islam, W. Ma, G. Yan, F. Bekes and
R. Appels*
Department of Agriculture
Centre for Comparative Genomics
Murdoch University
Bentley Delivery Centre
WA6983
Australia
E-mail:

Chapter 9
M. Tilley* and Y. R. Chen

USDA

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Contributor contact details

Chapter 12
G. M. Campbell* and P. J. Martin
Satake Centre for Grain Process
Engineering
School of Chemical Engineering and
Analytical Science
University of Manchester
Oxford Road
Manchester
M13 9PL
UK
E-mail: grant.campbell@manchester.
ac.uk;

Chapter 13
P. S. Belton
School of Chemistry
University of East Anglia
Norwich
NR4 7TJ
UK

xvii

NR4 7UA
UK
E-mail:

Chapter 16
S. Millar and G. Tucker*
Campden BRI
Chipping Campden
Gloucester
GL55 6LD
UK
E-mail: ;


Chapter 17
Y. H. Roos
University College Cork
Cork
Ireland
E-mail:

E-mail:

Chapter 18
Chapter 14
A. Schiraldi* and D. Fessas
DISTAM, sez. Chimica
Università di Milano
Via Celoria 2

20133 Milano
Italy

H. Wieser
German Research Centre of Food
Chemistry
Garching
Germany
E-mail:

E-mail:

Chapter 19
Chapter 15
P. Wilde
Institute of Food Research
Norwich Research Park
Colney
Norwich

B. A. Kornbrust*
Novozymes Switzerland AG
Neumatt
4243 Dittingen
Switzerland
E-mail:

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xviii

Contributor contact details

T. Forman
Novozymes North America Inc.
P.O. Box 567
77 Perry Chapel Church Road
Franklinton
NC 27525
USA
E-mail:
I. Matveeva
Novozymes A/S Russia
Moscow Representative Office
38, Lomonosovski prospekt
119330 Moscow
Russian Federation
E-mail:

Chapter 22
L. S. Young
BakeTran
UK
E-mail:

Chapter 23
P. Rayas-Duarte*
Robert M Kerr Food and Agricultural
Products Center

Oklahoma State University
Stillwater
OK 74078
USA
E-mail:

Chapter 20
S. Cauvain* and L. S. Young
BakeTran
UK
E-mail:

S. Mulvaney
Department of Food Science
Cornell University
Ithaca
NY 14853
USA
E-mail:

Chapter 21
C. Prost*, P. Poinot, C. Rannou and
G. Arvisenet
LUNAM Université, Oniris
UMR 6144 GEPEA
Food Aroma Research Group
Nantes
F-44322
France

Chapter 24
N. Magan*, D. Aldred and M. Arroyo
Applied Mycology Group
Cranfield Health
Cranfield University
MK43 0AL
UK

E-mail:
and
CNRS
Nantes
F-44322
France

E-mail:

Chapter 25
W. J. de Koe*
Prof. Van Uvenweg 161

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Contributor contact details
6708 AH Wageningen
The Netherlands
E-mail:
G. Juodeikiene
Department of Food Technology

Faculty of Chemical Technology
Kaunas University of Technology
Radvilenu Rd. 19
LT-50254, Kaunas
Lithuania
E-mail:

Chapter 26
A. Le-Bail*
LUNAM Université, Oniris
UMR 6144 GEPEA
Nantes
F-44322
France
E-mail:
and
CNRS
Nantes
F-44322
France

xix

Technology (IATA-CSIC)
Avda Catedrático Agustín Escardino, 7
Paterna – 46980
Spain
E-mail:
Chapter 28
A. S. Hager, E. Zannini and E. K.

Arendt*
School of Food and Nutritional
Sciences
University College Cork
Cork
Ireland
E-mail:

Chapter 29
K. Hartikainen and K. Katina*
VTT
Tietotie 2
Espoo
P.O. Box 1000
FIN 02044 VTT
Finland
E-mail:

D. Gabric
Zagreb University
PBF
Zagreb
Croatia

Chapter 30

Chapter 27

E-mail:

K. G. Duodu* and J. R. N. Taylor
Department of Food Science
University of Pretoria
Pretoria 0002
South Africa

C. M. Rosell
Department of Food Science
Institute of Agrochemistry and Food

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61 Extrusion cooking: technologies and applications Edited by R. Guy
62 Auditing in the food industry: from safety and quality to environmental and
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64 Food product development: maximising success M. Earle, R. Earle and
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65 Instrumentation and sensors for the food industry Second edition Edited by
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68 Foodborne pathogens: hazards, risk analysis and control Edited by
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87 Dairy processing: improving quality Edited by G Smit

88 Hygiene in food processing: principles and practice Edited by H. L. M. Lelieveld,
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89 Rapid and on-line instrumentation for food quality assurance Edited by I. Tothill
90 Sausage manufacture: principles and practice E. Essien
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Food, diet and obesity Edited by D. Mela
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Detecting allergens in food Edited by S. Koppelman and S. Hefle
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Food spoilage microorganisms Edited by C. de W. Blackburn
Emerging foodborne pathogens Edited by Y. Motarjemi and M. Adams

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Brewing: new technologies Edited by C. Bamforth
Handbook of herbs and spices Volume 3 Edited by K. V. Peter
Lawrie’s meat science Seventh edition R. A. Lawrie in collaboration with
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Modifying lipids for use in food Edited by F. Gunstone
Meat products handbook: practical science and technology G. Feiner
Food consumption and disease risk: consumer-pathogen interactions Edited by
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Acrylamide and other hazardous compounds in heat-treated foods Edited by
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